Something a little different for folks that love to roast a whole chicken, especially if you like the skin to come out extra crispy! Classic and delicious Asian flavors. You will find pasture-raised and organic-fed whole chickens from CATHIS Farm and garlic at the market this week!
- 1 whole chicken, about 2 1/2 – 3 lbs
- 4 cloves garlic, lightly pounded
- 1-inch piece ginger, peeled and sliced
- 3 tablespoons soy sauce
- 1 1/2 tablespoons honey
- 1/2 teaspoon Chinese five-spice powder
- 1/2 teaspoon Chinese rose wine
- 1/2 teaspoon sesame oil
- 1/4 teaspoon salt
- 3 dashes white pepper
- 1 tablespoon oil
- 1/4 teaspoon sesame oil
- 1 teaspoon honey
Clean the chicken with water and pat dry inside and out. Truss the chicken. (just the legs is sufficient)
Mix the Marinade ingredients well in a small bowl and rub it generously on the skin of the chicken and also the cavity. Insert the garlic and ginger inside the cavity and then transfer it into a Ziploc bag. Pour the remaining Marinade into the bag and marinate the chicken overnight. You can turn the plastic bag to make sure that the chicken is evenly marinated.
Take the chicken out of the plastic bag, discard the garlic and ginger in the cavity. Air dry the chicken for about 30 minutes at room temperature or until the skin surface is no longer wet. You can turn on a fan. Mix the Skin Coating ingredients well in a small bowl. Set aside.
Heat up the oven to 400°F (207°C). Place the chicken in a roasting pan (at the lower rack) and roast for about 45 minutes. Check the chicken at 30 minutes point and if the skin is browned too soon, cover the chicken with a sheet of aluminum foil.
Remove the chicken from the oven and turn it to the underside of the chicken and roast for 15 minutes. Remove it from the oven and brush the entire chicken with the Skin Coating mixture. Continue to roast the chicken for about 5-10 minutes on each side, or until both sides of the chicken become a golden-hued brown in color.
Remove from the oven, let cool, chop up and serve immediately. Save the juice from the chicken and serve with steamed rice.